Analysis of foodborne pathogens in frozen surimi-based products in 2019

Abstract

ObjectiveThis study aimed to analyze the microbial contamination status in frozen surimi-based products.MethodsA total of 4 516 frozen fish mince products were collected nationwide and tested for Listeria monocytogenes， Vibrio parahaemolyticus， Yersinia enterocolitica， and diarrheogenic Escherichia coli according to the test method in the National Standard for Microbiology Inspection of Food.ResultsThe detection rates were as follows： Listeria monocytogenes， 6.02% （272/4 516）； Vibrio parahemolyticus， 0.84% （38/4 516）； Yersinia enterocolitica， 0.84% （38/4 516）； and diarrheogenic Escherichia coli at 0.91% （41/4 516）. The contamination of Listeria monocytogenes was more prominent among the four foodborne pathogens， and the contamination of Listeria monocytogenes in samples with different origins was quite different. Except for Vibrio parahaemolyticus， the detection rates of the other three foodborne pathogens in bulk samples were higher than those in the prepackaged samples.ConclusionPathogenic bacterial contamination was observed in commercial frozen surimi products. Paying attention to the food safety risk caused by this kind of food is necessary.

Keywords

• frozen surimi-based products
• food microbiology
• foodborne pathogens